You know, this is lame. I’m admitting to having a lame moment.
I was inspired to do a dish because of a certain scene in the movie Captain America: Civil War. And it wasn’t because the dish appeared delicious in the movie. No, it was just because Wanda Maximoff a.k.a Scarlet Witch mentioned the dish name once, and I find her saying that dish name with an accent to be very sexy.
Here, let me show you. No need to watch the entire clip, just the first minute will do. In fact, just the first 10 seconds will do.
Oh my gosh! Isn’t she… hawt?? I used to find the Black Widow (Scarlett Johansson) hot, but oh me oh my, Wanda a.k.a Scarlet Witch (Elizabeth Olsen) is even hotter! She’s got such a wonderful laugh. And the accent… oh my gosh the accent! No wonder we all find European ladies hot and gorgeous! The accent gives them an additional 80 points, instantly!
I guess what I’m trying to say is that I decided to attempt to cook a dish because I find that the dish name sounds sexy being pronounced by a hot chick with an accent. Now, if that isn’t super lame, then I don’t know what is. >.<
Okay, so… Paprikash… otherwise known as Hungarian paprika stew. So, let’s hunt up some recipe from Youtube.
Let’s settle with this one, because Martha Stewart is a somewhat famous… wait, is she even a chef? Or is she just a TV personality?
Oh, well.. anyway… I settled on this version because it was somewhat comforting for me when I saw the comments.
So now you know why I have paprika for my baked dinners earlier. I actually bought the paprika because I wanted to try making paprikash.
- 250g chicken breast
- 1 red bell pepper
- 2 tomatoes (optional)
- 1 onion
- few cloves of garlic / sprinkle of garlic granules
- 1 tablespoon of sour cream
- 1 tablespoon of corn flour
- half glass of water / stock
- seasoning accordingly
From what I gathered, traditional Hungarian paprikash is always made using chicken. You can of course use beef or lamb or pork I suppose. Also, apparently, traditional Hungarian paprikash would not have tomatoes in it, but you will find it very commonly used in American adaptation of it. The mandatory key components of an authentic paprikash are: chicken, red pepper, onion, paprika, and sour cream.
You know I’m a lazy man. I won’t be following Martha’s steps to the dot. I always cut corners. Always. So it won’t be nearly as good as Martha’s paprikash or even an authentic paprikash which you can find in a Hungarian restaurant. But it is plenty good for my tummy. Probably better than Vision’s paprikash too I reckon. 🙄
- Cut up chicken breast, red pepper, tomatoes and onion into small pieces.
Sear chicken to brown them up for better color and more robust flavors. Saute onion until transparent.
- Throw everything into the pan: chicken, onion, garlic granules, red pepper and tomatoes. Stir fry until fragrant.
a pinchmany pinches of paprika into the pan and mix well. Add a tablespoon of corn flour into the pan and mix well(I am not going to buy a whole pack of corn flour when I am only going to use 1 tablespoon. The corn flour is to thicken the gravy later. So my gravy will not be thick later, just so you know).
- Add half a glass of water (or stock, if you have some), mix well, and let the thing stew for 10 minutes.
- I may not have corn flour, but I thought of an alternative way to thicken my gravy up just a bit. A Cantonese way: crack an egg into the pan and stir it all up while turning off the heat. This is as un-Hungarian as it gets.
- Also, since I have some yellow mustard, why not, right? Gives the dish an extra kick, on top of all the kicks from the paprika.
- Finally, 2 tablespoons of sour cream into the pan, stir them all up, and the thing is done!
Not Hungarian, but Cantonese paprikash if you will. The gravy was actually quite red, but I think I added too much sour cream and it became… too white. Next time I’ll just add 1 tablespoon of sour cream.
Hmm… Looks kind of like those Penang white curry in fact. But I assure you the taste is absolutely different.
Normally the Hungarians serve their paprikash with rice. But as we have already established that mine is sort of a Cantonese version, I thought it best to serve it with pasta. Linguine to be precise. After all, according to Lazy Man’s Wiktionary of Legendary Stuff, linguine is one of the most popular Cantonese staple, ever. 😉 😉
Did my paprikash taste like a proper paprikash? No idea. Never had a proper one before anyway. Maybe I should get Wanda to try some. 🙄
Did it taste good? Very! It was excellent! I reckon with a slightly more refined hand plating it, this would look every bit as delicious as a Gennaro Contaldo pasta.
I think Wanda is my new favorite character in the Marvel Cinematic Universe. Sorry Natasha…